Vol. 16, No. 3 (2017) 771-779
Revista Mexicana de Ingeniería Química CONTENIDO Agave americana HONEY FERMENTATION BY Kluyveromyces marxianus STRAIN FOR VolumenPRODUCTION, 8, número 3, 2009 / A Volume 8, number 3, 2009 “COMITECO” SPIRIT FROM MEXICAN SOUTHEAST
´ DE MIEL DE Agave americana UTILIZANDO Kluyveromyces FERMENTACION marxianus PARA PRODUCIR “COMITECO”, 213 Derivation and application of the Stefan-Maxwell UNA equationsBEBIDA ESPIRITUOSA DEL ´ SURESTE DE MEXICO
(Desarrollo y aplicación de las ecuaciones de Stefan-Maxwell) 2 , M.A. C. Lara-Hidalgo1 , A. Grajales-Lagunes Ruiz-Cabrera2 , C. Ventura-Canseco1 , F.A. Guti´errez-Miceli1 , V.M. Stephen Whitaker Ruiz-Valdiviezo1 , M. Abud Archila1 * 1 Divisi´on de Estudios de Posgrado e Investigaci´on. Instituto Tecnol´ogico de Tuxtla Guti´errez. Tecnol´ogico Nacional de M´exico.
Carr. Panamericana km. 1080, C.P. 29050, Tuxtla Guti´errez, Chiapas, M´exico. 2 Facultad de Ciencias Biotecnología Qu´ımicas./ Biotechnology Universidad Aut´onoma de San Luis Potos´ı. Av. Dr. Manuel Nava No. 6. C.P. 78210 S.L.P.
M´exico. Received May 23, 2017; Accepted July 24, 2017
245 Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos
Abstract
(Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil
The aim of this study was to obtain white and aged “comiteco” spirit using the yeast Kluyveromyces marxianus strain LEVand sediments) 03-ITTG during fermentation of Agave americana L. and panela honey, as well as to determine volatile compounds in white Medina-Moreno, S. Huerta-Ochoa, Aguilera-Vázquez, A. and Jiménezand aged “comiteco” spiritS.A. obtained. Three ratios (60:40, 65:35C.A. and Lucho-Constantino, 70:30 v:v) of AgaveL.americana L. honey panela honey respectively to 22° Brix González were used for must formulation and three times of fermentation (24, 48 and 72 hours) were used. y M. Gutiérrez-Rojas Volatile compounds of white and aged “comiteco” spirits were identified by Gas Chromatography Mass Spectrometry, and 259 Crecimiento, sobrevivencia y adaptación de Bifidobacterium infantis a condiciones ácidas sensory profile was determined using sommeliers and judged semi-trained. The ratio 65:35 v/v (Agave americana: panela honey survival and higher adaptation of Bifidobacterium infantis acidic conditions) to 22 ºBrix) fermented by(Growth, 48 hours had the ethanol yield 30.85 g/L andtoallowed to obtain “comiteco” with the best sensorial properties. Ageing process improved the sensory properties of white “comiteco” spirit and decreased alcoholic odor. L. Mayorga-Reyes, P. Bustamante-Camilo, A. Gutiérrez-Nava, E. Barranco-Florido y A. AzaolaTherefore, KluyveromycesEspinosa marxianus strain LEV-03-ITTG could be considered as yeast with potential to industrial production of “comiteco” spirit. 265 Statistical approach to optimization of ethanol fermentation by Saccharomyces cerevisiae in the Keywords: “comiteco” spirit, volatile compounds, white and aged spirit. presence of Valfor® zeolite NaA
Resumen
El objetivo de este estudio(Optimización fue obtener estadística “comiteco” y a˜nejo usando marxianus LEV-03-ITTG deblanco la fermentación etanólicaKluyveromyces de Saccharomyces cerevisiae en presencia dedurante la fermentaci´on de miel de panela y de Agave americana, as´ı como determinar los compuestos vol´atiles del “comiteco” blanco zeolita Valfor® zeolite NaA) y a˜nejo obtenido. Tres proporciones (60:40, 65:35 y 70:30 v:v) de mieles de Agave americana y panela a 22º Brix fueron Inei-Shizukawa, H. A. Velasco-Bedrán, G. F. and H. 24, Hernández-Sánchez usados para la formulaci´oG. n del mosto de fermentaci´ on misma que se Gutiérrez-López llev´o a cabo durante 48 o 72 horas. Los compuestos vol´atiles del “comiteco” blanco y a˜nejo fueron identificados por cromatograf´ıa de gases acoplado a espectrometr´ıa de masas y el perfil sensorial fue determinado usando “sommeliers” Ingeniería de procesos / Process engineeringy jueces semientrenados. La proporci´on de 65:35 v/v (miel de Agave americana:panela a 22º Brix ambos) con 48 h de fermentaci´ oncrítica proporcion´ o el mayor rendimiento de etanolen30.85 g/L 271 Localización de una planta industrial: Revisión y adecuación de los criterios empleados y permiti´o obtener comiteco blanco con las mejores propiedades sensoriales. El proceso de a˜nejamiento mejor´o las propiedades esta decisión del “comiteco” blanco y desarroll´o mejor perfil sensorial. Por lo tanto, con base en los resultados, Kluyveromyces marxianus (Plant site selection: Critical review and adequation criteria used in this decision) LEV-03-ITTG podr´ıa ser utilizada para producir “comiteco” blanco y a˜nejo a nivel industrial. J.R. Medina, R.L.vol´ Romero G.A. Pérez Palabras clave: “comiteco”, compuestos atiles,ybebida espirituosa blanca y a˜neja.
1
Introduction
Mexico has several native plants of Agave genus and some are used for autochthon alcoholic beverages production (Segura-Garc´ıa et al., 2015). The most popular alcoholic beverages are tequila, which is
produced from A. tequilana Weber (blue variety), and mezcal (Gonz´alez-Hern´andez et al., 2012) that can be produced from different Agave genus like A. salmiana, A. potatorum or A. durangensis and bacanora which is produced from A. angustifolia (De Le´on et al., 2006). Another less popular alcoholic beverage produced from A. americana L. is called “comiteco”, this
* Corresponding author. E-mail:
[email protected]
Tel. 96-16-15-04-61
Publicado por la Academia Mexicana de Investigaci´on y Docencia en Ingenier´ıa Qu´ımica A.C.
771
Lara-Hidalgo et al./ Revista Mexicana de Ingenier´ıa Qu´ımica Vol. 16, No. 3 (2017) 771-779
beverage is an artisanal spirit produced in Chiapas (Mexico). The production process of “comiteco” is different from other spirits because is produced by Agave americana L. sugars which are not obtained by cooking of agave pines as tequila. The sap is collected from the apical incision made to the Agave plant and evaporated by boiling until to obtain a syrup with about 60ºBrix. After, this syrup is used to prepare the fermentation must by addition of water until 22ºBrix to produce “comiteco”. This difference makes that “comiteco” spirits could have sensorial attributes different of tequila, mezcal and others spirits. However, there are little scientific information about fermentation process production, volatile compounds of white and aged “comiteco” spirits and their sensorial attributes. At present for “comiteco” production, Comiteco Balun Canan S. de R.L. de C.V. is a company dedicated to the artisanal production of “comiteco”. They use baker’s yeast for production of “comiteco”. The company seeks also carry out studies on the influence of the composition of the must and the time of fermentation and how they influence the chemical composition, as well as the sensorial characteristics of the “comiteco” spirit. Also, the “comiteco” industrials are looking for a strain with high ethanol production and which is exclusive to the production of the “comiteco” spirit. Recently, in our laboratory K. marxianus strain LEV-03-ITTG wild yeast was isolated of naturally fermented Agave americana L. sap, and showed higher ethanol production than other strain isolated. Therefore, the aim of this study was to produce white and aged “comiteco” spirits using K. marxianus strain LEV-03-ITTG yeast by fermentation of A. americana L. and panela honey, as well as to determine volatile
compounds and sensorial properties of white and aged “comiteco” spirit obtained through distillation.
2 2.1
Materials and methods Raw material
Firstly, an apical incision was made to the Agave plant. After, the sap was collected daily and evaporated by boiling until to obtain a solution with about 60ºBrix. This solution was called honey. After, this honey was used to prepare the Agave honey by addition of deionized water until 22ºBrix to produce “comiteco”. On the other hand, “panela” was purchased in a local supermarket. The “panela” was diluted in deionized water also to obtain the panela honey solution to 22ºBrix which was used in the fermentation must. Several proportion of Agave and “panela” honeys (v/v) were used in fermentation must (Table 1). The fermentation must was not sterilized to simulate industrial conditions for “comiteco” production (data not shown). Glucose, fructose, sucrose and inulin of Agave and “panela” honeys were quantified by HPLC (PerkinElmer, series 200) with a refractive index detector (PerkinElmer, series 200a). The honeys to 22ºBrix were then centrifuged at 30ºC during 10 minutes at 10,000 rpm. The supernatant was diluted ten times and filtered with 0.25 µm Millipore membrane. A column Hi-Plex Ca (Agilent Technologies, Germany) was used and maintained at 30ºC. Ten microliters were injected, and isocratic conditions were used with a flow of 0.4 mL/min, using tridistilled water as mobile phase.
Table 1. Ethanol production after “comiteco” white fermentation. Treatment
Proportion Agave and panela honeys (v/v) of the must
Fermentation time (h)
Ethanol Production (g/L)
1 2 3 4 5 6 7 8 9
60:40 60:40 60:40 65:35 65:35 65:35 70:30 70:30 70:30
24 48 72 24 48 72 24 48 72
28.96b 33.03a 28.67b 27.73b 30.85a 28.71b 22.67b 27.85b 31.49a
Treatments with different letters in a column are statistically different (p
